Roasted whole turkey with a simple onion and cranberry glaze.

Roasted Turkey with Cranberry Glaze

1 (12 to 14-pound) whole turkey, fresh or frozen (thawed) As needed salt and freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, chopped fine 1 (16-ounce) can jellied cranberry sauce 1/3 cup brown sugar, packed

Remove giblets (discard livers), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside with salt and pepper.
Tie drumsticks together and twist wing tips behind back.
Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow roasting pan. Cover loosely with foil.
Roast turkey in a preheated 325°F (160°C) oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a large saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.)
Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes.
Remove foil and pour glaze over bird.
Continue to roast 1/2 to 1 1/4 hours or until the thermometer registers 180°F (85°C) in the thigh and 170°F (80°C) in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.

Makes 12 servings.

Recipe provided courtesy of the National Turkey Federation and Perdue Farms of Salisbury, MD.